Yes, I am planning to add your Chicago style recipe to the main site (giving you full credit, of course) and I have tweaked the thin crust recipe slightly (your name appears at the bottom that that page). I have lots of plans for the website... lots of new information that we've been tossing around on the forum needs to be put on the main website.

Does anyone want to volunteer to create a page or two? All I need is the raw text and I can insert it (and photos) into the new page.

I'd like to create a page about the history of pizza, a page devoted to each ingredient, etc...

Finally made a Pan Pizza. Baked it in a 14" pan. Made a whopping Lumber Jack portion.

Never thought about using a New York dough recipe for a pan pizza, but the results were very good. I always thought a lower protein flour would be better, but I was wrong.

I used the Canola oil (rape seed oil) that I mentioned in a posting further up. I found though that the taste of the oil was too predominate, probably because it's "NATIV" and not refined. The taste is just too nutty, much like unroasted sunflower seeds or a bit "greener" in taste. (It's the same mistake just like using "Virgin" olive oil instead of "Classico" or "mild".)

When I make it again, (and that is for sure) I will use a more neutral tasting vegetable oil, perhaps Corn oil.

Baked it also in the pan on the preheated stone for about 12 minutes. at 240° C.

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<snip>Remove from the refrigerator and top like you would any other pizza crust. I baked it at 500 degrees on a pizza stone for 14 minutes. The oven was preheated for about 40 minutes prior to the pizza going in.

out of curiosity, is it a given that the dough is brought to room temperature after coming out of the refrigerator, or does it go straight from the refrigerator to being topped and baked? thanks.-scott

Pierre you get the prize for the most symmetrical pizza.Looks mighty tasty.Randy

Thanks Randy, actually I wasn't even trying to get the toppings that symmetrical on the pizza, must have been an unconscious thought deep in my mind trying to create a perfect universe.... based on pizza molecules

There are several sites on the internet that sell pan syle pizza pans or you could just use a good quality cake pan. Take a look at a local restaurant supply store if you have one. I picked up two 8" cake pans that work well for either Chicago style or Pan Style pizza.

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Pizzacko

Hey! Where the heck can I get my hands on a pizza pan. I wanna try that recipe by xPHmgr cause I think Pizza Hut makes the best crusts. Anyways, all I keep finding are those flat, grey, teflon coated, $3.99 pans at Loblaws.

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Hey! Where the heck can I get my hands on a pizza pan. I wanna try that recipe by xPHmgr cause I think Pizza Hut makes the best crusts. Anyways, all I keep finding are those flat, grey, teflon coated, $3.99 pans at Loblaws.

There are identical PH pans available from Hillware out of New Jersey. I got mine from a place in Michigan, it was the BEST money that I invested with the regard to pizza equipment. It is a dark metal that only needs to be oiled. Non stick type of coating. I will try to get more information on how to contact the company if needed.Pizzaholic